Seared Scallops Infused with Flavored Butter and Herbs

seared scallops

Are you planning on dining in instead of facing the crowds this New Years Eve? Have you been searching for a special dish to serve for an intimate dinner party or a romantic dinner for two?  Well look no more this is it!

Sweet and delicate, melt in your mouth seared scallops topped with a flavored butter that’s infused with the zest of lemon, shallot, garlic and a hint of spicy chili.

compound butter

The recipe itself is fairly simple to pull together, it’s basically all about the infused butter that will anoint the seared scallops with so much flavor, but equally as important are the steps you take to properly cook the scallops. It’s critical to avoid over cooking them, if you do they’ll become tasteless and rubbery and that would be such a waste!

In this recipe you’ll be using the large sea scallops, the smaller bay scallops are not what you want to be using here at all.

seared scallops

This could be the perfect first course with one scallop presented dramatically on baking sea shells, (Amazon). If you’re doing this for a main course you can use pretty gratin dishes.

As far as servings go, for a main I would say 4-5 per person because you’ll be having some sides with it. Scallops pair wonderfully with any green veggie and if you want some starch I like to serve maybe some couscous, garlic mashed potatoes or creamy polenta.

seared scallops

Grab a bottle of champagne, make this “fancy” dish and ring in the New Year at home!

Wishing you all a very healthy and happy 2019, thank you for all your support throughout the year I appreciate each and everyone of you, you’re the best! xo

You can follow me on Instagram to see what else I’m cooking up during the week.

5.0 from 3 reviews
Seared Scallops Infused with Flavored Butter and Herbs
 
You will definitely have extra infused butter leftover but it will be perfect for other things and it stays good for a couple of weeks in the fridge.
Author:
Ingredients
  • 1 dozen large sea scallops, side mussel removed and patted completely dry
  • 2 sticks unsalted butter, room temperature
  • 4 small garlic cloves grated on a microplane
  • 1 fresh red chili, veins and seeds removed and finely diced ( if you like it hotter add more)
  • 1 large shallot, finely diced
  • zest of 1 lemon
  • salt and pepper to taste
  • parsley for garnish, finely chopped
Instructions
  1. Heat you oven to 400F.
  2. Mix by hand in a bowl the softened butter with the garlic, zest, chili and shallot, taste for salt and pepper addition and set aside. Butter can be made ahead of time and refrigerated.
  3. Heat up a good non stick skillet on medium high heat until its screeching hot, making sure it's big enough so scallops have room and don't touch at all, you might have to do them in batches if your skillet isn't big enough to give them room.
  4. While skillet is heating up salt and pepper each side of the scallops.
  5. When you think the skillet is hot enough drizzle some olive oil on the bottom of the pan, when it starts to slightly smoke add the scallops and press them down gently on one side.
  6. Don't touch them or move them until you see a deep crust forming, then peek and check them out using tongs.
  7. When you see a deep crust take them out and place them crust side up in your gratin dish or baking shells.
  8. Add a good dollop of the infused butter on top, place them into the oven just so the butter melts down.
  9. Take them out, let rest a second, garnish with the chopped parsley and serve immediately.

 

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Seared Scallops on Creamy Polenta with Broccolini

seared scallops

Seared scallops on creamy polenta with broccolini is such a fabulous dish, I promise it will wake up all your taste buds when you eat it, it’s quick enough for midweek and worthy enough for company.

A perfectly seared scallop is pure bliss and when cooked properly the most tender thing in the world, then paired with the corn grits of polenta you’ll be sure to have a match made in food heaven.seared scallops

However there are a few important factors when making this, let’s start with the scallops. You have to buy the large, dry sea scallops, fresh. The smaller bay scallops won’t work for this dish and neither will frozen, they hold on to too much liquid and you’ll never be able to get a good sear on them, which makes all the difference.

Even with the dry scallops I’ll bring them home and layer them between paper towels, just to make sure even the slightest bit of liquid is absorbed.

When you’re ready to sear them I place my heavy bottomed pan on the stove and turn the heat up to get it screeching hot, so hot where smokes starts to rise, so put your fan on and then drizzle the bottom with olive oil, just to get it heated and never use a nonstick pan you won’t get a good sear at all.

Salt and pepper one side of the scallops and place the seasoned side down in the oiled pan which you’ve now turned down to medium high and don’t move them until you can see a deep sear on the bottom, maybe three minutes or so, but honestly looking at them is more accurate.

When you see that deep sear on the scallops turn them over and basically take them out, they’re finished, they’ll continue to cook slightly after you remove them. With this method they’ll be sure to come out perfect every single time.

 

seared scallops

Regarding the polenta, the secret to making it nice and creamy is the ratio of liquid to cornmeal. I only know what is a success for me and works every time and that is, 1 part polenta to 5 parts liquid, finished off with some butter and a splash of half and half.

Any less liquid and it will become too thick and seize up, especially when cooling down. With this method even if it sits a few minutes it will remain creamy, and that’s what you want for this dish, smooth and creamy with no lumps.

You can serve this on a wooden board or a platter as I did, and you can change up the greens of your choice, I love it with the broccolini but I think any green would be good, even kernels of corn would be nice.

Either way I guarantee you’ll have a fabulous meal!

Find me on Instagram to see what else I’m cooking up daily.

Seared Scallops on Creamy Polenta with Broccolini
 
Author:
Ingredients
  • 1 lb. large sea scallops, dry and fresh
  • 1 small bunch of broccolini, trimmed and pre-cooked
  • 1 cup of polenta, I used quick cooking polenta
  • 4 cups of low sodium chicken broth
  • 1 cup water
  • ¾ cup freshly grated Parmigiano Reggiano
  • large knob of butter
  • splash of half and half or cream
  • salt and pepper to taste
  • olive oil
Instructions
  1. Start out heating up your pan until it's screeching hot as stated in my post.
  2. Have the scallops seasoned and ready for searing as stated in my post.
  3. Proceed to make the polenta, getting the broth and water to a boil, then whisking in the polenta, lower the heat so it doesn't spit all over, but keep whisking until it all comes together.
  4. When the polenta comes together, remove from the heat and add the knob of butter and all the cheese, stir til combined then add a nice splash of cream or half and half.
  5. Get your scallops seared and ready for plating using the method I stated in my post.
  6. Pour the creamy polenta on to your platter or board, then placed the seared scallops all around and top with the cooked broccolini.
  7. Do a quick drizzle of olive oil on top and that's it, enjoy!

 

 

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Seared Scallops with Blood Orange Salsa

I’m still on my blood orange kick, I had four left, so I decided to try making a salsa with them. They’re still in season so go out and get some, they’re delicious, especially the darker ones!

We love scallops here, so I thought I’d just simply sear some up on my grill pan, and have the salsa with it. The flavors all blended beautifully, the sweet from the citrus, spicy cilantro, onion and jalapeno, were a perfect pair for the buttery rich scallops, but I’m sure some other fish would be just as good too.

You have to supreme the oranges by cutting out the segments, you want to make sure you get every bit, you just have to be a little patient, believe me, if I can do it any one can! Here’s a video that might help.

Place your segments in a bowl, add chopped red onion, chopped cilantro, as much jalapeno as you want, a little salt, and a splash of orange juice.

Note**** For the photo I got carried away with the juice, for the second plate I took a slotted spoon so I could drain the juice, and slathered it all over! You’re going to love this!!
Buon Appetito!

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